Taco Soup packs all the classic taco flavors—savory beef, bold seasoning, corn, beans, and smoky chilies. Top with sour cream, Cheddar, and chips!
The Best Taco Soup Recipe!
Taco Soup is the ultimate cozy dinner for chilly nights! It’s packed with protein, loaded with bold flavors, and has a slightly brothier take on chili with the best taco seasoning blend.
Making it couldn’t be easier—just brown some ground beef, toss in canned tomatoes, corn, and beans, and let it simmer. But the real star? The toppings! Crunchy chips, melty Cheddar, and a creamy scoop of sour cream take it over the top.
Bonus: It tastes even better the next day, freezes well, and is easy to customize!
Taco Soup Ingredients
- Olive oil: This ensures even cooking without sticking.
- Yellow onion: Dice it small for even cooking.
- Ground beef: Drain excess grease if needed.
- Garlic: Add it after the beef browns to prevent burning.
- Chili beans (or pinto beans): If using plain pinto beans, add a little more seasoning.
- Black beans: Remember to drain and rinse before using.
- Corn (Southwestern or plain): Use fire-roasted corn for extra flavor.
- Diced green chiles: Fire-roasted chiles add a smoky touch.
- Crushed tomatoes: No-crush tomatoes? Blend diced ones.
- Chicken broth: Adjust for desired consistency.
- Seasonings: Adjust chili powder for heat.
Quick Tip
Can I Make It in a Slow Cooker? Yes! Brown the onions and beef, then transfer everything to the slow cooker and cook on low for 4-6 hours or high for 2 hours.
Taco Soup Toppings
- Sour cream: Gives a creamy contrast; can be dolloped or stirred in.
- Cheddar cheese: Freshly grated melts better than pre-packaged shreds.
- Chips: Add crunch with chips; plus, they’re great for scooping up hearty bites!
- Green onions and cilantro: These green goodies provide a fresh flavor; chop finely for even distribution.
- Avocado: Avocados add creaminess; ensure it’s ripe but firm.
- Lime: A squeeze of lime brightens up the dish.
- Jalapeño: Slice peppers thinly for a kick of spice; remove seeds for less heat.
Variations
Switch Things Up!
- Make it spicier with jalapeños, chipotle peppers, hot sauce, or a little cayenne.
- Change texture by adding broth to thin it out or extra beans to make it thicker.
- Use a different protein like ground turkey, ground chicken, or shredded chicken from this Chicken Tortilla Soup.
- Mix in new veggies for extra flavor! Try roasted bell peppers, roasted sweet potatoes, or roasted butternut squash at the end.
- Make it heartier with white rice, brown rice, or bulgur.
What To Serve With Taco Soup
- Tortilla chips or Cornbread: Great for dipping!
- Rice: Whether it’s cilantro-lime rice or plain steamed rice, it can be served on the side or right in the soup.
- Salad: A fresh Garden Salad pairs well.
- Quesadillas or soft tortillas: You can fill them with cheese and use them to scoop up the soup.
- Roasted Veggies: Roasted peppers or zucchinis nicely complement the flavors of the soup.
Storage
Leftover Taco Soup?
- Stored in an airtight container, it lasts 3-5 days in the fridge. Taco Soup only gets better as it sits!
- Freeze for up to 3 months in single-serving freezer bags or containers for easier thawing.
- Warming up: After thawing overnight in the fridge, reheat on the stove or in the microwave.
More Comforting Soup Recipes:
- Broccoli Cheddar Soup Panera copycat!
- Creamy Vegetable Soup with Cheddar cheese
- Pumpkin Black Bean Soup with canned pumpkin
- Pinto Bean Soup Four main ingredients!
- Tuscan Soup with sausage and bacon
Taco Soup
Taco Soup brings all the classic taco flavors—seasoned beef, beans, corn, and fire-roasted chilies—into one comforting bowl. Top it with sour cream, Cheddar, and some chips for dipping!
Equipment
Ingredients
Soup
- 1 tablespoon olive oil
- 1 large yellow onion finely diced, 1-1/2 cups
- 1 pound ground beef lean, 93/7
- 2 teaspoons minced garlic
- 1 (16-ounce) can chili beans or pinto beans, undrained, see note 1
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15.25-ounce) can southwestern corn or plain corn, undrained
- 1 (4-ounce) can mild diced green chiles undrained, fire-roasted if possible
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth
- Chips for dipping
- Toppings as desired see note 2
Seasonings (or use 1 Packet Taco Seasoning)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper
Instructions
- In a large, heavy-bottomed pot, heat oil over medium-high. Add diced onion and sauté until softened, about 3 minutes. Push onions to the sides of the pot and increase heat to high. Add ground beef to the center, crumbling it as it cooks. Cook until fully browned. If there’s excess grease, drain it off.
- Add garlic and all seasoning ingredients plus salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Sauté the mixture, stirring constantly, until fragrant, about 1–2 minutes.
- Add remaining soup ingredients except toppings. Mix well.
- Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer, uncovered, 10–20 minutes, stirring occasionally. Taste and adjust seasonings if needed (see note 3).
- Ladle the soup into bowls and garnish with your chosen toppings. Enjoy!
Recipe Notes
Note 1: Chili beans are canned beans in a seasoned chili sauce, enhancing the flavor of the soup without additional effort on your end! If you can’t find chili beans, use ranch beans or drained and rinsed pinto beans instead.
Note 2: Optional toppings: sour cream, Cheddar cheese, green onions or cilantro, diced ripe avocado, lime, and/or jalapeño.
Note 3: Adjust Taco Soup’s consistency by adding broth for a thinner soup, or using extra beans or simmering longer for a thicker version.
Storage: Store in an airtight container up to 3–5 days in the fridge. Taco Soup only gets better as it sits! You can freeze in freezer bags or containers for easier thawing.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 55g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1315mg | Potassium: 1416mg | Fiber: 15g | Sugar: 15g | Vitamin A: 1166IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
